How to Spring Perfect String hoppers with chicken curry

Virginia Lamb

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How to Spring Perfect String hoppers with chicken curry Delicious, fresh and tasty.

String hoppers with chicken curry. Marinate the chicken with the marination ingredients. Make sure that the pieces are small. If using chicken legs, make some gashes so the masalas can permeate well.

Idiyappam (string hopper or noolputtu) is made from rice noodles curled into flat spirals.

It is served for breakfast with a thin fish or chicken curry, containing only one or two pieces of meat, a dhal dish, and a spicy sambol or fresh chutney.

Sodhi, a type of coconut milk curry, is another popular accompaniment to idiyappam.

You can cook String hoppers with chicken curry using 23 ingredients and 6 steps. Here is how you achieve it.

Ingredients of String hoppers with chicken curry

You need of big onions roughly chopped.
Prepare of tomatoes roughly chopped.
It’s of green chillies.
Prepare of ginger garlic paste.
It’s of mace.
It’s of star anise.
You need of cloves.
It’s of cinnamon.
Prepare of cardamoms.
You need of fennel powder.
You need of coriander powder.
Prepare of turmeric powder.
It’s of chilli powder.
It’s of Water.
You need of Salt.
It’s of Fresh Coriander leaves.
Prepare of mint leaves.
It’s of oil.
You need of coconut oil.
Prepare of String hoppers.
It’s of rice flour.
You need of Hot boiling water.
Prepare of salt.

This is how to make string hoppers at home with the combination of red rice flour and plain flour.

Serve and enjoy these string hoppers with some good curries.

Place the dough into a noodle press (string hopper press).

Press the idiyappam dough onto string hopper mats (or directly onto a bamboo steamer lined with banana leaves) in a circular fashion.

String hoppers with chicken curry step by step

In a kadai add 4 tbsp of oil add in the whole spices and onions, when golden brown add in tomatoes, green chillies and ginger garlic paste.saute well.now allow the mixture to cool.
Blend everything and add to the same kadai, now add in all the masalas and saute till the oil comes out.
Check for spicy, add in the chicken, coriander and mint leaves, mix well check for salt,add enough water and close the lid.cook till the chicken is tender..
In a sauce pan boil water add in salt about 1 tbsp for 1 kg rice flour. in a mixing bowl, add in the rice flour and pour hot boiling water till the level of the flour, dont mix, if the water get absorbed add in more hot boiling water, until the flour gets fully wet.add little by little water,.
After 5 or 7 minutes mix the flour with a wooden spatula, mix well, now spoon in the flour into a string hopper maker and press into the sting hopper plate and place the stand in a steamer..
Check in between, after fully cooked remove the stand from the steamer and allow to cool down before taking out from the plate to avoid breaking of sting hoppers.

Place the mats into the steamer, over a wok on medium flame with boiling water.

The dish is also, frequently, called noolappam or noolputtu, originating from the Tamil and Malayalam word nool, meaning string or thread.

In coastal areas of Karnataka, such as Mangalore and Udupi, it is also termed semige or semé da addae in Tulu.

It is eaten with Tuluva chicken or fish curry, and a coconut milk dish called rasayana.

String hoppers String hoppers are rice-flour noodles, thin as vermicelli, drizzled into a flat circle, steamed, and piled into a many-layered stack to form a sort of noodle pancake.